How much of a challenge is it for you to retain employees? Restaurant Insider reports that 42 percent of front-of-house employees leave within the first three months of employment and 43 percent of managers leave within the first year. While you can pour money into educational opportunities designed to retain your hires, don’t overlook some less-expensive strategies that can help you in the coming months. First, Employee Benefit News advises operators to pay attention to onboarding: Research from the Brandon Hall Group found that a well-thought-out onboarding process can boost retention by 82 percent and productivity by more than 70 percent. (Need help making that transition as smooth as possible? Consider tapping a firm like Talent Reef for assistance.) Another helpful step operators can take is to crowdsource scheduling. Workjam research found that 60 percent of hourly workers said the most difficult aspect of their job hunt was finding a position that matched their availability. It can help to allow employees to use your technology platform to swap shifts with each other (without your involvement) so they can more easily balance work with other priorities. Next, infuse some meaning into their work and show that you care about your team: Volunteer as a group to support an important cause, or engage them in efforts to improve anything from your customer service to your recycling program. Finally, Employee Benefit News advises operators to modernize their payroll. Research from the Centre for Generational Kinetics found that the majority of millennial and Gen Z workers would prefer to be paid daily or weekly, so if you’re still using a two-week cycle, making a change could increase your appeal as an employer.
Vintage tech reinvented for restaurants
Front-of-house technology isn’t limited to ordering, payment and feedback anymore. Big Hospitality reports that old-school devices like pagers are getting a modern makeover designed to enhance restaurant service. CST’s EasyCall system, for example, allows restaurants to secure micro call buttons to restaurant walls or tables. When paired with wireless pagers carried by servers, guests can summon those servers anywhere in a restaurant. There is also a back-of-house version that alerts servers when an order is ready. If three pages go unanswered, a manager receives an automatic alert to keep food moving
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